The tendons of certain animals (particularly beef tendon) are used as an ingredient in some Asian cuisines, including the Filipino, Chinese, Japanese, Korean, Indonesian, Thai, Laotian, Cambodian and Vietnamese traditions. Tendon is tough and fibrous, but becomes soft after a long period of cooking.[1] In some cases it may be boiled for as long as eight hours, while in other dishes it is prepared by deep frying.[1][2] It contains large amounts of collagen, and after boiling or stewing, it is sometimes described as mimicking the mouthfeel of high-fat cuts of beef despite its low fat content.[1] One author described the taste of deep-fried tendon as being similar to chicharrón (fried pork belly).[3]
- ^ a b c O'Neil, Erica (11 August 2010). "Beef Tendon". Phoenix New Times. Retrieved 15 October 2015.
- ^ "Hot food: Beef tendon". Sydney Morning Herald Good Food. 28 April 2015. Retrieved 15 October 2015.
- ^ Lin, Eddie (6 March 2013). "Puff, Puff, Tendon: A Contemporary Crunch at Lukshon". Los Angeles Magazine. Retrieved 15 October 2015.
© MMXXIII Rich X Search. We shall prevail. All rights reserved. Rich X Search